Vegan Acorn Squash Muffins

This weekend, I tried a vegan recipe! I have been considering going vegan lately, but I am still having trouble completely giving up meat so I haven't fully converted. BUT I think that if we all cut down on our animal intake, or at least focused on eating animals and animal products that are certified humane, the world might be a little better place for our furred and feathered friends :) Anyways, this recipe is super easy and doesn't involve any strange ingredients so don't be scared by the veganness! I found the recipe on Hell Yeah It's Vegan! The original recipe used sweet potato puree, which I am sure would be great, but I only had an acorn squash so I subbed that in, instead. I also used molasses instead of maple syrup and didn't add in any lemon juice (as the original recipe called for). The muffins are PERFECT for this time of year, cinnamon and nutmeg are great complements to the sweetness of the acorn squash. They rose up beautifully and are best served warm with a drizzle of powdered sugar glaze. Enjoy!

Acorn Squash Muffins

Adapted from Hell Yeah It's Vegan

1 c + 2 Tbsp squash puree

3/4 c soy milk

2/3 c brown sugar

1/3 c water

¼ c oil

2 Tbsp molasses

2 c flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

½ tsp ground cinnamon

1/8 tsp ground nutmeg

Preheat oven to 400°F and lightly oil a muffin tin. In a large bowl, mix together puree, soy milk, brown sugar, water, oil and molasses. In a medium bowl, whisk together flour, baking powder, soda, salt, and spices.

Combine wet and dry mixtures until just mixed.

Spoon batter evenly into prepared pan, filling muffin cups about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let muffins rest a moment in the pan, then cool slightly on a wire rack before serving.

Before the glazing

Glaze

3/4 cup powdered sugar

1-2 tablespoons milk

Mix together, adding milk until desired consistency is achieved.

Yay for vegan muffins!